Thursday, December 4, 2008

Ornish Roasted Quesadillas with Chiquita Bananas

A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.

Yields: 7 servings
Recipe Cooking Time Preparation 10 minutes
Cooking 15 minutes
Ready In 25 minutes

  • 12 each corn tortillas fat free, optional: whole wheat tortillas
  • 6 ounces monterey jack cheese non-fat, grated, optional: cheddar cheese
  • 2 tablespoons cilantro chopped, fresh, optional: parsely
  • 2 each jalapeno peppers seeded, minced
  • 1 cup alfalfa sprouts
  • 2 medium bananas sliced in thin circles

  1. Preheat oven to 350 degrees.
  2. Place 6 tortillas on a nonstick baking sheet.
  3. Sprinkle with cheese, cilantro, chiles, sprouts and bananas.
  4. Cover with the remaining tortillas and press down firmly.
  5. Bake for 10 to 15 minutes, until cheese is soft and melted.
  6. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.